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Yes, I have done that, as well! But for some odd reason it especially happens to me when I've cooked up some killer steaks with any combination of mushrooms and onions...my plate calls to me, mesmerizing me and I go into some sort of trance. When I finally come to, it occurs to me that: 1) my...

That looks good enough to devour and then start on plate #2! A good looking cook, indeed. Barret

At least you were able to (somewhat easily) unearth your equipment with no weather damage and cook up some good eats! One of my favorite things was to brush the snow off my grill, fire it up, and surprise my guests that yes, I was indeed grilling in the snow. Thanks for sharing! Barret

Brian - this is very cool, indeed! My father was a skilled craftsman, but I myself have only done a little bit. But any project that involves my grill(s) is enough to get me off the couch and into the garage where I can hopefully make something as cool as this. Thanks for sharing! Barret

Me, too!! And a Fatty is something I haven't yet smoked, but after seeing your pics, Jim, I am gonna move it up the Priority List! Thanks for sharing! Barret

As I recently mentioned, I have taken a new job in Portland, Oregon. Well, once we sold our house in Boise, Idaho and got the whole family moved up here, I was itching to smoke SOMETHING on the Weber! So, after looking at what we had on hand, I decided to cook up some stuffed tomatoes and...

So, believe it or not, I moved to Portland, Oregon for a new job as a Human Resources Manager in June 2013. My family joined me after our house sold a few months later, and we're all enjoying the weather and this area, not to mention that it's totally awesome that we're now just a short drive...

Some awesome tri-tip! And that beer got very good reviews on ratebeer.com, but I have yet to try it (not in my neck of the woods). Reverse sear is a great thing, yes indeed. I've done it many times myself, and it works wonders! Thanks for sharing! Barret

Wow; that is one good-looking sandwich! And part of this balanced lunch, too. What beer did you enjoy with it? Thanks for sharing! Barret

I know I'm a bit late to this thread, but Mr. Lampe, your posts always make me hungry, even after I've eaten as much as Thanksgiving Dinner!! Thanks for sharing! Barret

As some of you know, I was very active on here while I was out of work and for a short time after I got my career back on track. But, I got so busy that I stopped posting...but NEVER stopped grilling and smoking! I'm glad to see some of the same folks on here such as Wolgast and Jim Lampe...

Nice job, John! I've only cooked ribs on my OTS 22.5" kettle, but I've wondered how ribs would turn out on a gasser. If I'm at my house, my gasser is not used for ribs. But, if I ever do ribs at my Mom's house on her gasser - Weber Genesis Silver A LP 2000 - in lieu of hauling my kettle over...

Nice job on the first-time smoking with the bricks. I have thought about buying a few fire bricks and doing the same thing (I don't yet own a WSM), but right now I don't know anyone who can cut them for me. I'm going to search a bit harder once I'm done with school in May. Your post has just...

I agree with Daniel. When I first started cooking over charcoal, I used to cook my chicken drumsticks, thighs, breasts, et al over direct high heat, turning them about every 5 seconds. Once I discovered the sear-then-indirect (or the indirect-then-reverse-sear) method, it took more pressure...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: ...I think 10 degrees is too close. I'd go more like indirect to 25 degrees from target. Sear, which should give you 15 degrees or so. Then...

I couldn't see any way to purchase this directly from their website, so I sent them an email asking about shipping costs to my neck of the woods. My wife's family may be getting me a rotisserie for my graduation gift this May, and my father-in-law keeps asking me to send him the info. I'll...

For a first cook without anyone helping or watching you, I think you've pretty much got it down pat! Keep it up, and explore your new found talent (with your new found equipment, that is)!! Barret

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Correll: I've got some ROCS going in the WSM presently for beef ribs. Will report results in a cook post. </div></BLOCKQUOTE> Bob - I haven't yet...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: What's to clean 'cept the ashes and the cook grate? </div></BLOCKQUOTE> I second that! Barret

Mark - if it has that "wood-fire grilled taste", maybe you might try grilling it directly over live fire from burning hardwood chunks (apple, cherry, maple, etc.). I've done that a few times, and the flavor is wonderful. Just a thought. Barret